- 2
- 5 mins
- 60 mins
Ingredients
- FOR SPAGHETTI SQUASH
- 2 medium spaghetti squash, halved, seeds removed
- 1 tbsp. extra-virgin olive oil
- Kosher salt
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- FOR FILLING
- 1 tbsp. extra-virgin olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 lb. ground beef
- 1 tbsp. taco seasoning mix
- Kosher salt
- Freshly ground black pepper
- 1 (15-oz.) can black beans
- 1 1/2 c. chopped cherry tomatoes
- 1 c. corn, canned and drained or frozen
- 1 c. shredded Monterey jack
- 1/2 c. shredded cheddar
- 2 tbsp. freshly chopped cilantro (optional)
Preparation
Step 1
Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt,
chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until
tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
1 Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and
cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer
pink, about 6 minutes. Drain fat.
2 Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans,
cherry tomatoes, and corn.
3 Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt
cheese, 5 minutes. Garnish with cilantro and serve.